books.google.com - Renowned Sydney-based restaurateur Bill Granger shares with us a very personal racipe collection showing us how to prepare for a breakfast or lunch, a formal dinner. Bill loves food and loves to entertain at home. He believes that eating with friends or family should be a pleasure and that food for all...https://books.google.com/books/about/Bills_Food.html?id=0fIssoqD1vEC&utm_source=gb-gplus-shareBills Food

Bills Food

Renowned Sydney-based restaurateur Bill Granger shares with us a very personal racipe collection showing us how to prepare for a breakfast or lunch, a formal dinner. Bill loves food and loves to entertain at home. He believes that eating with friends or family should be a pleasure and that food for all occasions can be prepared simply, without stress, ensuring that the cook enjoys the occasions as much as the guests do. With his uncomplicated recipes, Bill wants to show that everyone has the ability to make food appealing and that it can be done without too much fuss.

Bills Food

User Review - Not Available - Book Verdict

Granger's eponymous Sydney restaurant, bills (no capital letter, no apostrophe), is one of Australia's most famous dining spots. While his first cookbook showcased the food from the restaurant, this ... Read full review

this fritters are beautiful. they are quite delicate but dont think they are undercooked. the brilliant green colour makes you think of summer and the sauce is beautiful, making it for a christmas snack tomorrow.

Popular passages

Page 90 - Roll tablespoons of mixture into balls and place on the baking trays. Flatten the balls with a fork dipped in flour. Bake the cookies for 20 minutes, or until pale golden. Remove from the oven and cool on the trays for 5 minutes before transferring the cookies to a wire rack to cool completely. Makes...

About the author (2002)

Famous for the communal table at his tiny Sydney cafe, Bill Granger was serving his parents breakfast in bed by the time he was five. He opened his first restaurant, bills, when he was only 22 and quickly made his reputation with simple scrambled eggs and ricotta hotcakes. Even the New York Times sings his praises as the "egg master of Sydney." Today, his simple no-fuss cuisine is loved by the rich and famous, not to mention the loyal band of locals who regularly dine at bills and bills 2. With two best-selling cookbooks behind him, Sydney Food and bills food, Bill has been a contributor to numerous publications, including the ABC delicious, magazine.